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Gutti Dondakaya Masala Kura - Stuffed Tindora

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Dondakaya happens to be one of my favorite vegetables and I just realised that I have blogged only one recipe of Tendli/Ivy Gourd, a stir-fry (vepudu). In Andhra, dondakaya being available all year round, this humble, rough vegetable is a regular with most kitchens concoting some wonderful recipes and transforming it into something exotic and delicious.

Gutti Dondakaya Masala Kura

Stuffed tindora is one such classic recipe with each home having it own signature stuffing. Gutti dondakaya masala kura is a curry which calls for some S.Indian spices & ingredients like grated coconut, jaggery, sesame seeds, curry leaves and dashes cloves and cinnamom which blend so well creating a stuffed curry that brings together the sweet flavor of tindora and jaggery, nutty flavor of seasame with a tangy edge of tamarind. And with some hot white steamed rice, it makes a warm and satisfying meal.

Par-boiled tindoras/tendli (with a +slit) and masala for stuffing

Gutti Dondakaya Masala Kura Recipe

Prep & Cooking: 45 mts

Serves: 4-5 persons

Cuisine: Andhra

.

Ingredients:

1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and boil in salted water till half cooked and strain

2 medium onions, sliced

3 green chillis

1 tsp ginger-garlic paste

1 tbsp coriander seeds

2 tbsps grated coconut

1 1/2 tbsps sesame seeds (nuvvulu)

1 1/2 tbsp grated jaggery (adjust according to your choice)

1″ cinnamon stick

3-4 cloves

small lemon sized tamarind ball

salt to taste

few curry leaves

1 dry red chilli

2-3 tbsp oil

1 Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continuously. Remove and cool.
2 In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts. Finally add the grated coconut and toss for a few seconds. Turn off heat.
3 Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
4 Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds.
5 Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds. Place the stuffed gourds in the pan and let it cook covered on medium heat.
6 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
7 Cover and cook on low heat till the tendlis become soft. This could take about 15-20 minutes. Adjust salt.
8 Turn off heat once cooked and serve with hot white steamed rice.

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By sailu • Feb 8th, 2007 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Vegetables, Vegetarian Recipes

29 Responses »

  1. asha on February 8th, 2007 at 12:46 pm:

    Hi sailaja, I love this dish. Simple and delicious. Coconut paste itself looks good enough to eat!:) Although I don’t get Tendlis often here, I will save this recipe. I could add any other veggies too. Thank you. Have a great Valentine’s day!

  2. sandeepa on February 8th, 2007 at 12:54 pm:

    Hi sailaja
    I made your Pepper Chicken yesterday turned out great, thanks a lot
    the fennel seeds did add a nice flavor

    Am going to make the ch. balls again, take the pics and post both on my blog at the same time
    Thanks again
    sandeepa

  3. Sri on February 8th, 2007 at 2:19 pm:

    Wow..beautiful snap sailja…my husband doesn’t like this vegetable…but i love them so we cook them seldom.

  4. Prreetii on February 8th, 2007 at 4:37 pm:

    Thanks for the recipe sailu…not a day passes by when I dont have a peep into your blog…waiting for some more chicken recipes like chilli chicken and chicken 65 since there are so many recipes and I can blindly follow yours since I am a fellow andhraite with same spice buds as yours…Thanks for sharing…

  5. Hyderabadiz on February 8th, 2007 at 6:15 pm:

    Hello Hyderabadi Blogger:
    We have a plan to unite all Hyderabadiz: Calling out to all Hyderabadi bloggers
    See details at our blog.
    Hope do you will do your best to achieve this goal.

  6. madhuli on February 9th, 2007 at 12:27 am:

    Hey Sailu, tried ur Adraki Palak Tava Kebab and they were simple delicious! Thanks a lot. Will blog about it soon. This vegetable curry looks delicious too. Have to try this one too! Thanks again.

  7. Gangadhar on February 9th, 2007 at 7:32 am:

    So delicious,Sailu!! :)
    My son loves this curry very much..

  8. mandira on February 9th, 2007 at 10:44 am:

    Sailu, what a fabulous recipe. I love the combination of sesame seeds and coconut, will try it this weekend. The pictures are beautiful!

  9. Lakshmik on February 9th, 2007 at 11:59 am:

    Hi Sailu

    The dondakayya curry looks awesome. I am going to try it soon. Thanks for this yummy recipe.

  10. RP on February 9th, 2007 at 1:16 pm:

    I had no idea we could stuff tindoras! Just great, sailu. Thanks for sharing.
    And I enjoyed visiting your garden.

  11. maheswari on February 9th, 2007 at 1:45 pm:

    Didn’t know you could stuff tindora..i love this vegetable..will try soon..Looks delicious.

  12. Mishmash ! on February 9th, 2007 at 3:04 pm:

    I had an idea that you coulld stuff this veggie. Cool! Btw, i’ve an eye on ur serving bowl ;)

  13. Mishmash ! on February 9th, 2007 at 3:05 pm:

    Sorry , I meant “I had no idea ” :) Sorry for the typo ;)

  14. Lakshmiammal on February 9th, 2007 at 4:16 pm:

    Graet Sailaja, Tindora is always a crowd pleaser & by the way you prepare it, it is sure to make our noses sniff from this faraway land.

  15. shaheen on February 10th, 2007 at 7:07 am:

    This in one of my favorite vegetavles too. I normally stir fry it or whole fry it but stuffing seems so interesting.Do u have a recipe for a tindora stirfry with coconut in it?

  16. Linda on February 10th, 2007 at 8:18 am:

    Looks scrumptious! Beautiful photos, as usual… also loved your flower garden! :)

  17. Latha on February 10th, 2007 at 10:24 am:

    Hey Sailu,

    Yummy looking recipe! Kinda on the lines of gutthi vankaya. We get tons of dondakaaya here and I sure will try it. It looks too yummy to pass it by!
    Will let u know as soon as I tried it. Your pictures are so amazing!
    Cheers
    Latha

  18. Padmaja on February 10th, 2007 at 1:59 pm:

    nice recipe and lovely pics as usual.

  19. Spice Lover on February 12th, 2007 at 3:53 am:

    What a nice recipe. The only form of dondakaya that I make is the fried one. I will def try this soon.

  20. krithika on February 12th, 2007 at 5:56 pm:

    looks mouth-watering. thanks for sharing this recipe

  21. Chandrika on February 12th, 2007 at 9:19 pm:

    Sailaja, thank you so much for a wonderful recipe. I made it yesterday for a get-together and it was a big hit!

  22. anu on February 16th, 2007 at 11:27 am:

    hi sailu

    this not looks good, but tastes great. thank u

    happy shivrathri

  23. k.dolly on February 19th, 2007 at 2:02 am:

    Hi Sailu,

    Can you tell me, who speaks in pod cast?

    Its not my voice, Dolly. The podcast is by http://www.talkr.com

  24. k.dolly on February 19th, 2007 at 2:07 am:

    Hi Sailu,
    Chandrakanta chaala bagundi,
    I am unmarried and so i don’t cook a lot.
    My mom does it all.Otherwise I would cook
    a lot as i have so much intrest

  25. sujata on February 20th, 2007 at 11:56 am:

    thanks sailaja garu. gutti dondakaya try chesanu.chala baga vachindhi.next carrotmilk try cheyabothunnanu.

  26. Chinni on July 20th, 2007 at 4:11 pm:

    yamandi yemitee vantala gola. ye vantakam coosina nooruri potundi. Koncham lavu avuta memonani bhayam vestundi. aaa teepi garelu, bangaladumpa pulusi…dani dumpa tega (lolz)…gutti vankaya kuralu…..I will be born in andhra again if just bcoz of this dishes…..

  27. Apps on November 14th, 2007 at 10:11 pm:

    Hello Sailu ,

    I have been great Fan of your site.Every other day i am chking for new recipes .Hey tried Dosa Avakai and turned out great .Please post the recipe of Tomato Avaki and Nimmakayya Avakai .

    Thanks so much for helping all the cooks .

    Looking forward for your reply .

  28. Minti on January 22nd, 2008 at 10:04 pm:

    Hi Sailu,
    I just made this as well - it was very different. I liked the paste with coriander, sesame and coconut. I think my paste was liquid like a chutney (I added water to help with the grinding). Now do you put water in the gravy as well? Or is this supposed to be a dry dish?

  29. padmaja on February 4th, 2008 at 7:52 pm:

    Hi Sailaja,

    I regularly follow your site. I really feel amazed how do u prepare so many interesting dishes. i like this recipe and also tried this, looks interesting and also tastes wonderful. Have a nice valentines day.

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